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Old 09-03-1999, 07:47 PM   #1
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Hi, I'm looking for recipes for carrot cake and/or banana bread that use apple sauce or dates as a substitute for fat. Also, low-fat cream cheese icing for the carrot cake. Does anyone have any? I'd appreciate it... thanks!!

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Old 09-04-1999, 08:40 AM   #2
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Michele:

Here are some recipes for Carrot Cake (with the required frosting) that were previously posted on 3 Fat Chicks:


* Exported from MasterCook *

Carrot Cake with Cream Cheese Frosting - 3 1/2 Points

Recipe By :Jodi in 3FC Forum
Serving Size : 12 Preparation Time :0:00
Categories : Cakes And Icing/Frosting

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup unsweetened applesauce -- drained
1 1/2 cups dark brown sugar
2 teaspoons lemon juice -- fresh squeezed
1 egg
5 egg whites
4 cups carrots -- finely grated
**FROSTING**
8 ounces fat-free cream cheese
1 teaspoon vanilla
6 tablespoons powdered sugar

1. Preheat oven to 325 degrees.

2. Lightly spray 10 inch bundt pan with nonstick spray. Set aside.

3. In a large bowl, sift together flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Sift twice more. Set aside.

4. In a large bowl, with an electric mixer, beat the applesauce, brown sugar, lemon juice, egg, and egg whites at medium high speed until smooth. Add the carrots and continue mixing until combined. Turn off the mixer.

5. Add dry ingredients to the bowl at once. Mix on low speed until the dry ingredients are moist but not smooth about 20 seconds

6. Pour the batter into the prepared pan.

7. Bake for 30 minutes. Increase the oven heat to 375 degrees and continue to bake for another 20 minutes or until knife comes out clean.

8. Remove from oven and let cool for 5 minutes. Invert pan and remove onto a wire rack to cool.

Cream Cheese Frosting

1. In a food processor fitted with metal blade, process cream cheese, vanilla and sugar for 5 seconds. Scrape down sides of bowl and process 5 more seconds until frosting is smooth and combined.

2. Fit a pastry bag with a small round tip. With a rubber spatula, transfer the frosting into the pastry bag.

3. Use to decorate the cake creatively (makes about 1 cup).

Calories: 180.7
Fat grams: 1.0
Fiber grams: 2.0

W/W Points: 3

FOR THE CAKE PORTION ONLY THE FOLLOWING INFORMATION IS PROVIDED:

Calories: 146.8
Fat grams: 0.7
Fiber grams: 2.0

W/W Points: 3

FOR THE ICING PORTION ONLY FOR 1 TABLESPOON THE FOLLOWING INFORMATION IS PROVIDED:

Calories: 25.4
Fat grams: 0.2
Fiber grams: 0.0

W/W Points: 1/2


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Per serving: 254 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein; 55g Carbohydrate; 17mg Cholesterol; 493mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates

NOTES : Jodi used the baby food jars of carrots and found the cake comes out moister.

On the cake portion this nutritional information was provided: 185 Calories/0.8 Fat Grams/No Fiber Grams.

On the icing portion this nutritional information was provided per tablespoon: 36 Calories/Trace Fat Grams/No Fiber Grams.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Carrot Cake With Cream Cheese Frosting - 7 Points

Recipe By :Cooking Light Mag. M/98 - 7 Points
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups finely shredded carrot
cream cheese frosting
1/4 cup chopped walnuts

Cream Cheese Frosting*

2/3 cup tub-style light cream cheese -- chilled 1 1/4 teaspoons vanilla
extract 3 1/2 cups powdered sugar

1. Preheat oven to 375 degrees. 2. Coat 2 (8-inch) round cake pans with
cooking spray, and dust pans with 1 tablespoon flour. 3. Lightly spoon 2
1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4
cups flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a
medium bowl. Combine granulated sugar and next 7 ingredients (granulated
sugar through egg) in a large bowl; beat well at medium speed of a mixer.
Add to four mixture, stirring just until moist. Stir in carrot. 4. Pour
cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. Bake at 375 degrees for 30 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10 minutes on wire
racks; remove from pans. Cool completely on wire racks. 5. Place 1 cake
layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with
other cake layer. Spread remaining frosting over top and sides of cake.
Sprinkle walnuts over top of cake. Store cake loosely covered in
refrigerator. Yield: 16 servings.

*Cream Cheese Frosting:

1. Beat cream cheese and vanilla in a large bowl at medium speed of a
mixer until smooth. Gradually add sugar; beat at low speed until smooth
(do not over-beat). Cover and chill. Yield: 1 2/3 cups.

Per serving: Calories: 329(21% from fat); Fat 7.8g(sat 2g, mono 2.2g, poly
3.1g); Pro 4.5g; Carb 61.1g; Fiber 1.2g; Chol 19mg; Iron 1.4mg; Sod 169mg;
Calc 74mg.

MC Formatted by Sue B 3/98. Submitted to the WW forum 6-29-98.


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Per serving: 200 Calories (kcal); 6g Total Fat; (27% calories from fat); 3g Protein; 33g Carbohydrate; 12mg Cholesterol; 162mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : This Carrot Cake with Cream Cheese Frosting slimmed from 45%
calories from fat to 21%.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Carrot Cake With Cream-Cheese Frosting - 4 Points

Recipe By :Weight Watchers, April 1999
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 Tablespoon all-purpose flour
2 1/2 Cups all-purpose flour
1 1/2 Teaspoons baking soda
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Teaspoon ground cinnamon
1/4 Teaspoon ground allspice
18 Packages Equal® Sweetener
1/2 Cup apple butter
1/3 Cup 1% Buttermilk
1 1/2 Tablespoons Wonderslim Fat & Egg Substitute -- melted
1 Cup Egg Beaters® 99% Egg Substitute -- lightly beaten
2 Teaspoons vanilla extract
2 Cups Carrot -- Finely Shredded
cream cheese frosting
carrot strips -- (optional)
*cream cheese frosting*
8 Ounces Neufchatel Cheese -- Chilled
1 Teaspoon vanilla extract
1/4 Teaspoon butter extract
1 Package powdered sugar -- sifted (16-ounce)

1. Preheat oven to 350ø.

2. Coat a 13- x 9-inch baking pan with cooking spray, and
dust with 1 tablespoon flour.

3. Combine 2 1/2 cups flour and next 5 ingredients in a
large bowl, and make a well in center of mixture. Combine
sugar and next 5 ingredients in a bowl; add to dry
ingredients. Stir just until moist. Stir in shredded
carrot.

4. Pour batter into prepared pan. Bake at 350ø for 26
minutes or until a wooden pick inserted in center comes
out clean. Let cool completely on wire rack.

Frosting: 1. Beat chilled Neufchatel cheese or light
cream cheese, vanilla extract, and butter extract at low
speed of a mixer 1 minute or until mixture is smooth.
Gradually add sifted powdered sugar, and beat at low
speed until smooth (be careful not to overbeat or icing
will be runny). Yield: 2 1/2 cups.

5. Spread Cream Cheese Frosting over cake. Garnish with
carrot strips, if desired. Store cake tightly covered in
refrigerator. Yield: 16 servings.

POINTS:4

Converted by MC_Buster. KES_14 Apr 99, Lightened by ala 18
June 99


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Per serving: 201 Calories (kcal); 4g Total Fat; (16% calories from fat); 5g Protein; 37g Carbohydrate; 11mg Cholesterol; 315mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

NOTES : light cream cheese may be substituted for Neufchatel Cheese


* Exported from MasterCook *

Carrot Cake With Cream-Cheese Frosting - 6 Points

Recipe By :Weight Watchers, April 1999
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
1 tablespoon all-purpose flour
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup sugar
1/2 cup apple butter
1/3 cup low-fat buttermilk
3 tablespoons butter -- melted
2 large eggs -- lightly beaten
2 teaspoons vanilla extract
2 cups finely shredded carrot
cream cheese frosting
carrot strips -- (optional)
*cream cheese frosting*
1 package neufirhatel cheese or light cream cheese -- chilled (8-ounce)
1 teaspoon vanilla extract
1/4 teaspoon butter extract
1 package powdered sugar -- sifted (16-ounce)

1. Preheat oven to 350ø.

2. Coat a 13- x 9-inch baking pan with cooking spray, and dust with 1 tablespoon flour.

3. Combine 2 1/2 cups flour and next 5 ingredients in a large bowl, and make a well in center of mixture. Combine sugar and next 5 ingredients in a bowl; add to dry ingredients. Stir just until moist. Stir in shredded carrot.

4. Pour batter into prepared pan. Bake at 350ø for 26 minutes or until a wooden pick inserted in center comes out clean. Let cool completely on wire rack.

Frosting: 1. Beat chilled Neufchatel cheese or light cream cheese, vanilla extract, and butter extract at low speed of a mixer 1 minute or until mixture is smooth. Gradually add sifted powdered sugar, and beat at low speed until smooth (be careful not to overbeat or icing will be runny). Yield: 2 1/2 cups.

5. Spread Cream Cheese Frosting over cake. Garnish with carrot strips, if desired. Store cake tightly covered in refrigerator. Yield: 16 servings.

POINTS: 6; Exchanges: 4 Starch, 1/2 Fat Per serving: CAL 307(19% from fat); PRO 4.5g; FAT 6.5g sat 3.7g; CARB 58.2g; FIB 1g; CHOL 43mg; IRON 1.2mg; SOD 275mg; CALC 46mg

Converted by MC_Buster. KES_14 Apr 99


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Old 09-04-1999, 08:46 AM   #3
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Here are a couple of Banana Bread recipes:


* Exported from MasterCook *

New Banana Tea Bread - 2.5 Points

Recipe By :
Serving Size : 0 Preparation Time :0:15
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed -- very ripe bananas
(about 3 small)
1/3 cup fruit-based fat replacement or
unsweetened applesauce
2 large egg whites
1 large egg
1/4 cup pecans -- chopped

1. Preheat oven to 350 degrees F. Spray 9" by 5" metal loaf pan with nonstick cooking spray.
2. In large bowl, combine flour, sugar, baking powder, baking soda, and salt.

3. In medium bowl, with fork, mix mashed bananas, fruit-based fat replacement, egg whites, and egg.

4. Stir banana mixture into flour mixture just until moistened. Spoon batter into loaf pan, sprinkle with chopped pecans.

5. Bake 40 to 45 minutes, until toothpick inserted in center of loaf comes out clean with just a few moist crumbs attached. Cool loaf in pan on wire rack 10 minutes. Remove loaf from pan, cool completely on wire rack.

Each slice: About 110 calories, 3 g protein, 22 g carbohydrate, 2 g total fat (0 g saturated), 13 mg cholesterol, 140 mg sodium.

Note: Fruit-based fat replacements are sold in the baking section of some supermarkets and health-food stores.


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NOTES : Enjoy a slice for dessert or to start your day off right — it also makes a great snack. For a whole-grain variation, substitute 1/2 cup whole-wheat flour for 1/2 cup of the all-purpose flour.



* Exported from MasterCook *

Banana Bread (1 1/2 lb.) - 2 Points

Recipe By :Jyl Steinback
Serving Size : 12 Preparation Time :0:00
Categories : Breads-Bread Machine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons yeast
3/4 teaspoon salt
2 teaspoons sugar
2 tablespoons nonfat dry milk powder
1 teaspoon cinnamon
3 1/3 cups bread flour
1 banana
1 cup water

1. Add ingredients in the order suggested by the bread machine
manufacturer and follow baking instructions provided in the manual.

Serving size (1 slice)
According to the cookbook:
Per serving: 131 Calories, 0g Fat, 2g Fiber
Weight Watcher Points: 2

Source:
"Fat Free Living Breads for Bread Machines"
Yield:
"12 slices"


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NOTES : Sent by Anna O. on 12/22/97. Shared by Pamela S. on 8/31/99
to the W. W. Forum.



* Exported from MasterCook *

Orange Banana Cinnamon Bread - 3 Points Per Serving

Recipe By :Rosemary,Big and Beautiful Recipe Page
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons Yeast
2 cups Bread Flour
2/3 teaspoon Salt
1/3 teaspoon Orange Peel -- Grated
1 teaspoon Cinnamon
2 teaspoons Sugar
1/3 cup Mashed Bananas
2 teaspoons Light Olive Oil
1/2 cup Orange Juice

This is for use with an Automatic Bread Maker Follow manufacturer's
directions

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Old 09-09-1999, 09:06 AM   #4
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MichèleI don't have Mastercook, but here's a banana bread recipe from WW. I haven't tried it, but I figure anything with sour cream in it has to be good!

Mom's Banana Bread - 3 points

Recipe by:WW Simple Goodness
Servings:16

1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
Cooking spray

1. Preheat oven to 350.
2. Combine sugar and butter in a bowl; beat with mixer at medium speed until well blended. Add bananas, milk, sour cream, and egg whites; beat well, and set aside.
3. Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
4. Spoon batter into 9 x 5 inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 10 minutes or until a wooden toothpick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Serving size (1 slice - 1/16 of loaf)
Per Serving 147 calories, 2.2g fat, 1.1g fiber

Can also be baked in 4 miniature loaf pans (5 x 2 1/2 inches) coated with cooking spray. Bake at 350 for 45 minutes. Test with toothpick, etc. 4 slices per loaf equals a total of 16 servings. Same nutrional info as above.

[This message has been edited by Karena (edited 09-08-1999).]
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